Loaded Breakfast Hash with Eggs (Print)
Crispy potatoes, sausage or bacon, and eggs come together in a vibrant, satisfying morning hash skillet.
# Ingredients:
→ Main Ingredients
01 -
480 g potatoes, diced (russet or Yukon Gold)
02 -
120 g bell peppers, assorted colors, chopped
03 -
1 medium (about 110 g) yellow onion, diced
04 -
4 large eggs
05 -
120 g cooked sausage or bacon, crumbled
06 -
120 g shredded cheddar cheese
→ For Cooking
07 -
2 tablespoons (30 ml) extra virgin olive oil
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
Paprika, to taste
# Steps:
01 -
Wash and dice the potatoes. Chop bell peppers and onion into uniform pieces.
02 -
Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10–15 minutes, stirring occasionally, until golden brown and crisp.
03 -
Stir in diced onions and chopped bell peppers. Cook for 5 minutes, until the vegetables have softened.
04 -
Fold in the cooked sausage or crumbled bacon. Cook until the meat is thoroughly heated.
05 -
Create four small wells in the hash. Crack one egg into each well. Cover the skillet and cook until eggs reach the desired doneness.
06 -
Sprinkle the shredded cheddar cheese evenly over the hash. Cover and let the cheese melt before serving.
# Additional Notes:
01 -
For extra crispiness, avoid overcrowding the skillet when browning potatoes.